V

• Prepare the Lemon Curd:

  • In a double boiler or a heatproof bowl set over simmering water, whisk together the egg yolks, sugar, lemon juice, and lemon zest.​

  • Cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes.​

  • Remove from heat and whisk in the softened butter until smooth.​

  • Let the lemon curd cool, then refrigerate until ready to use.​Sunset Magazine+1Whole and Heavenly Oven+1

• Make the Dutch Baby:

  • Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat up.​Sunset Magazine+4Food Network+4Closet Cooking+4

  • In a blender, combine the eggs, flour, warm milk, sugar, vanilla extract, lemon zest, and salt. Blend until smooth.​Alexandra’s Kitchen+2Reddit+2Nerds with Knives+2

  • Carefully remove the hot skillet from the oven and add the butter, swirling to coat the pan.​

  • Pour the batter into the skillet and return it to the oven.​

  • Bake for 20 minutes, until the pancake is puffed and golden. Lower the oven temperature to 300°F (150°C) and bake for an additional 5 minutes to set the center.​Reddit+1Nerds with Knives+1

• Assemble:

  • Remove the Dutch Baby from the oven. It will deflate slightly as it cools.​Whole and Heavenly Oven

  • Spread the lemon curd over the pancake and sprinkle with fresh blueberries.​

  • Dust with powdered sugar, if desired.​The View from Great Island+1Reddit+1

  • Slice into wedges and serve immediately